Makes 3 x 200ml (7fl oz/scant 1 cup) jars
Wash the wild garlic leaves. Spin and destalk.
Whizz in a food processer with the cashew nuts, crushed garlic, salt and
olive oil or pound in a pestle and mortar. Remove to a bowl and fold in
the finely grated Parmesan cheese. Taste and correct the seasoning if
necessary. Store in a sterilized covered jar in the fridge.